Pinto bean oxidation (pics)
 

http://www.showshown.com/bowmanfarm/pinto-beans.htm

Below is a comparison between our Farm Fresh Pinto Beans and pinto beans that are more than two years old.


http://www.showshown.com/bowmanfarm/compare.jpg
The pinto beans on the left are the ones that were harvested this year(Farm Fresh Pinto Beans) and the pinto beans on the right are the ones that are more than two years old. Farm Fresh Pinto Beans cook faster(45-60 minutes compared to up to 8 hours with old beans), taste better, produce less GAS http://www.showshown.com/bowmanfarm/smily.gif, and look better.

Re: Pinto bean oxidation (pics)
 

gas is the primary reason i eat them.
I have to let my beans age two years before they work?!
dammit!

Re: Pinto bean oxidation (pics)
 

I hope vacuum sealing slows that down. We plan to presoak to cut down fuel use if things get really bad. Now we boil them, let them cool, then boil again over and over as that cooks them nicely over a 2 day period using little gas fuel. It also reduces the risk of scorching. We get absent minded when we have beans on that are beginning to get the thick soup we like, and that scorches easily.

My grandmother prepared dry beans in her pressure cooker. I may try that, because old beans do indeed cook much slower in my experience.